Text 23699, 93 rader
Skriven 2015-02-05 20:46:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Silk Road was:oddities
==============================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 ML> that again. It has been reported that the Explorers'
 ML> Club has sued Diageo for misusing the name, and some
 ML> sources say that the line can no longer be offered
 ML> under that rubric.
 
 NB> Will they keep the Road/Route part of the name...?

 ML> Who knows. The ways of the marketing mavens are unknowable.

 ML> Yo-Yo's refers to the Silk Road, the main trade path
 ML> from Asia to Europe back in the bee cees until the
 ML> middle ages. The resonance is to the cultural
 ML> interchanges that presumably occurred along the route.
 
 NB> That's what I meant to reference... the use of trade routes to give a
 NB> cultural cachet to the liquor...  I have more sympathy to the use of
 NB> Silk Road for his cultural exchanging group...  :)

 ML> Bear in mind that nobody has a monopoly on that particular
 ML> name, which has been in use for a thousand years.

Most latterly by Ross Ulbricht (aka Dread Pirate Roberts) who has been
convicted for being the "kingpin" behind the Silk Road narco and money
laundering operation. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet and Savory Eel
 Categories: Seafood, Vegetables, Citrus, Wine, Chilies
      Yield: 4 servings

      2 lb Fresh eel; in 1 1/2" chunks
           Tapioca flour; for dusting
      4 tb Oil
      1 tb Sesame oil
      1 sm Bunch spring onions; chopped
      1    (3") piece fresh ginger;
           - peeled, thin sliced
      6 cl Garlic; peeled, thin sliced
      2    Tangerine peels; dried, thin
           - sliced, or minced
      4    Dried red chilies; diced *
      2 c  Brown rice wine
      3 tb Dark soy sauce
      3 tb Maple syrup
      1 c  Water or fish stock
      1 lg Red bell pepper; thin sliced

  * Japones suggested

  Dust the eel slices with tapioca flour, and tap on the
  edge of a plate when done to remove excess flour. Heat oil
  in a large sautO pan until smoking hot. Add the coated eel
  slices and sautO until golden. Remove eel from the pan
  with a slotted spoon and let cool on a plate.

  Drain off most of the oil and add sesame oil to sautO pan
  and warm it up. Add spring onions and sautO until they
  start to soften. Then add the garlic and ginger slices and
  cook on low-to-medium, stirring often, until the ginger
  colors or the garlic swells. Add the tangerine peel and
  chilies and cook well, adding part of the rice wine to
  moisten as needed.

  Add the rest of the rice wine and heat to almost boiling.
  Reduce the heat, and immediately add the eel slices. Cook
  on a low-to-medium simmer for five minutes, then add the
  dark soy sauce and the maple syrup, cover, and lower the
  heat to a low simmer. Cook for 15-20 minutes. Then add
  water or fish stock to moisten the sauce and bring back to
  a simmer. Add the sliced peppers, then cover and cook for
  another 15-20 minutes until the eel is beginning to
  soften. Stir well and cook for another 10 minutes or so
  until eel is soft, and peppers are cooked. Depending on
  the desired consistency of the sauce, you may cook
  uncovered if you want a thicker sauce.

  Serve with rice, tangerine slices, more spring onions, or
  the condiments of your choice.

  From: http://www.silkroadgourmet.com

  Uncle Dirty Dave's Archives

MMMMM

... Eggs of an hour, bread of a day, wine of a year, a friend of thirty years.
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